Put the lentils and water in a pan with the turmeric and ginger slices. Simmer until they are soft (around 30 mins). The consistency should be like a soupy porridge (oatmeal) once cooked. If it is too thick, you can add some water until it reaches the desired consistency.

Once cooked, remove the pieces of ginger from the lentils.

In a small bowl mix the chickpea flour and chili powder with enough cold water to make a smooth paste. Set to one side.

Meanwhile, heat the coconut oil in pan over a medium heat.

Add the onion and cook gently for around 4 minutes, until translucent.